Method

Beat the cream cheese using an electric mixer until smooth. Beat in the condensed milk until smooth. Add the lemon zest and juice and beat again until smooth and creamy. Refrigerate for 1 hour.

Gently knock the top off the Easter eggs to create a small opening, creating a cracked shell effect.

Place the chilled cheesecake mixture into a piping bag, snip off a 1 cm opening and pipe the cheesecake into the eggs to just below the rim (you will have leftover cheesecake filling; this can be frozen for up to a month). Refrigerate the eggs for 1 hour.

Scoop a small well in the centre of each egg with a teaspoon, fill with 1 tsp of lemon curd and tap gently on a work surface to help flatten it (to look like the yolk in the centre of the egg).

Homemade White Chocolate Easter Eggs:

Melt 250 g of white compound chocolate. Paint a layer into an Easter egg chocolate mould about 6 cm tall by 4 cm wide. Set in the fridge, then paint a second coat of melted chocolate. ­Return to the fridge. Remove the eggs from the mould. Heat a small frying pan over a medium heat. Lightly touch the rims of two egg halves onto the hot surface for 3 seconds so they just start to melt, then quickly press the melted edges together. You will need 12 eggs in total.

Published by STEPHEN

I am a International Reformed Christian Pastor ,Teacher , Evangelist and Missionary to Africa and the world .I consider my self a staunch modern day reformer I hope to continue the Reformation that was started by the Reformers and Westminster Divine's i don't know if i will be as great as these Spiritual giants but God willing i hope to make some significant impact to the present generation and the Church of our Lord Jesus Christ. To Minister hope, Peace , Joy and Gods Sovereign salvation and love to all who are thirsty for true life.
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